This November, the flavours of Chiang Mai arrive in the Maldives as Michelin recognised The House by Ginger and Ginger Farm Kitchen joins Heritance Aarah for a special culinary collaboration celebrating the depth, character and creativity of Thai cuisine.

Taking place from 4-6 November 2026, the collaboration will see Chef Aree bring the culinary identity of The House by Ginger to the shores of the Raa Atoll through a series of curated dining experiences, chef-led demonstrations and vibrant Thai flavours.

Based in Chiang Mai’s Old City, The House by Ginger has been part of the city’s dining scene since 2004. Set within a restored heritage house dating back to 1937, the restaurant brings together Thai culinary traditions, regional ingredients and contemporary interpretation. Its approach is rooted in cooking from scratch and respecting the stories behind familiar Thai dishes, while presenting them with a distinctive modern character.

At Heritance Aarah, guests will have several opportunities to experience this philosophy throughout the week.

On 4 November, Ralu will host a special Thai à la carte experience featuring familiar favourites such as chicken satay with peanut sauce, som tum, green curry, seafood hor mok, stir-fried chicken with cashew nuts, pad Thai and mango sticky rice.

For a more refined expression of the collaboration, wine pairing dinners on 5 November will explore Thai flavours through a contemporary five-course menu. Dishes include crab pani puri with coconut citrus sauce, Burmese tea leaf salad with soft-shell crab, Tom Yum lobster bisque and mains such as beef Massaman with garlic mashed potatoes or grilled sea bass with Tom Kha sauce. The evening concludes with lemongrass panna cotta accompanied by tropical fruit.

Guests can also get closer to the techniques behind the cuisine through cooking demonstrations on 5 November, featuring Thai favourites including Tom Kha, pad Thai and green curry.

The experience becomes more relaxed on 6 November, when Thai street food takes centre stage. Live cooking stations and a generous selection of dishes will bring together everything from chicken satay and spring rolls to Khao Soi, seafood Tom Yum, Massaman curry and mango sticky rice.

The collaboration adds another dimension to Heritance Aarah’s already diverse culinary story, creating an opportunity for guests to discover Thai cuisine through both traditional flavours and contemporary presentation.

For 3 days this November, Chiang Mai meets the Maldives through food, craft and shared culinary discovery at Heritance Aarah.

For more information and bookings, please visit the resort’s website. 

The Nautilus Maldives welcomes award-winning pastry chef and CREAMO founder Elena Nabiullina from 7 to 12 November 2026 as part of its Masters for Masters series. Her residency will bring contemporary pâtisserie to the island through a guest dessert masterclass and a special creation offered to all guests staying during the week.

At The Nautilus, culinary experiences begin with individual tastes and curiosity. Within this spirit of unscripted dining, Elena invites guests to explore the imagination, precision and care that transform familiar ingredients into memorable desserts.

Her journey began in her mother’s kitchen, making nut-shaped biscuits filled with condensed milk and delicate pastries. Although she initially pursued a career in industrial and civil construction, an encounter with French chef David Emmerle inspired her to turn a lifelong fascination with confectionery into a profession. Elena studied at the Ragout School and interned at Akrame in Paris, further refining her craft through training with Cédric Grolet, Garuharu, Ramon Morato, Jordi Bordas and Karim Bourgi. Her specialist education includes Valrhona’s private school in Dubai, Carpigiani Gelato University and the Institut National de la Boulangerie-Pâtisserie in Rouen, France.

Named Pastry Chef of the Year in 2024 by WHERETOEAT, she has contributed to more than 14 restaurant openings. She also served as pastry chef at Café Garage at the Garage Museum and founded CREAMO, her artisanal gelato brand. Her work combines contemporary technique, unexpected flavours and a thoughtful balance of textures and presentation.

On 8 November, Elena will lead a dessert masterclass for guests, sharing the techniques and creative inspiration behind her signature CREAMO cookies. Easy to recreate at home, these treats will allow guests to bring a taste of the experience into their own kitchens. Throughout the residency, all guests staying at The Nautilus will also receive her signature Bublik, an elegantly crafted, ring-shaped dessert, presented with a specially designed card sharing the story behind Elena’s creation. The Masters for Masters series brings accomplished creators to The Nautilus to share the passions that define their work. Elena’s residency offers a personal encounter with the chef behind the craft, with time to learn, exchange ideas and savour her artistry in the intimacy of a private island home.

To learn more about Chef Elena Nabiullina Residency at The Nautilus Maldives, visit here.

Barceló Nasandhura Malé has announced an exclusive two-night gastronomic pop-up collaboration featuring the celebrated flavours of Ministry of Crab at B.Heaven Rooftop on 13 and 14 November 2026.

Created by internationally acclaimed chef-restaurateur Dharshan Munidasa, Ministry of Crab is a distinguished fixture on Asia’s 50 Best Restaurants list. Known also for Carne Diem Grill at Crossroads Maldives, the country’s only restaurant featured in 50 Best Discovery this year, Chef Dharshan’s culinary philosophy will be brought to life in Malé through an extraordinary showcase of iconic Sri Lankan mud crab and freshwater prawn specialities.

Hosted against the panoramic ocean backdrop of B.Heaven Rooftop, this landmark commercial engagement brings Ministry of Crab’s world-renowned culinary philosophy to the Maldivian capital. Built on a foundation that prioritizes ingredient freshness above all else, Ministry of Crab operates under a strict “no-freezer” policy. The event will feature export-quality Sri Lankan mud crabs and majestic freshwater prawns flown in fresh for the two-day dining showcase.

“We are delighted to bring the iconic flavours to Barceló Nasandhura Malé this November,” said Enric Reina, Hotel Manager at Barceló Nasandhura Malé. “This partnership marks a significant milestone for both our hotel and the capital’s dining scene as we elevate the local epicurean landscape, offering our resident guests and Malé’s culinary connoisseurs a rare opportunity to experience award-winning gastronomy.”

Chef Dharshan Munidasa commented on the collaboration: “Maldives holds a special place in the regional food landscape, surrounded by the same pristine Indian Ocean waters that inspire much of my culinary work. Partnering with Barceló Nasandhura allows us to showcase our iconic Ministry of Crab signature dishes—from our Garlic Chili Crab to our hand-crushed Pepper Crab—alongside exclusive preparations crafted specifically for B.Heaven Rooftop.”

Over the course of this limited two-day engagement, guests will indulge in a curated menu highlighting Ministry of Crab’s flagship preparations.